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Ingredients

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Directions

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  • Preheat oven to 375°F. In large skillet, heat oil over medium heat. Add squash and zucchini. Cook, stirring, until vegetables are browned, about 8 minutes. Cool 5 minutes.

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  • In large bowl, combine squash, zucchini, ricotta, 1 cup provolone, Parmesan, eggs, parsley, salt, and pepper. Transfer cheese mixture to a large resealable storage bag. Push mixture toward one corner and twist bag closed. Make a 3/4 inch cut in a corner of bag, and squeeze filling into each pasta tube.

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  • In bowl, combine marinara sauce and water. Spread 2/3 cup each into two 2-quart baking dishes. Divide manicotti between baking dishes, arranging in a single layer. Top with remaining marinara sauce.

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  • Cover 1 pan with foil and bake 45 minutes. Remove foil and sprinkle with 1/4 cup provolone cheese. Bake at 375°F for 10 minutes, or until cheese melts.

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  • Cover remaining dish tightly with a double layer of plastic wrap and freeze.

Tips

Thaw in refrigerator overnight. Remove plastic wrap, cover with foil, and follow baking directions in step 4.

Nutrition Facts

207 calories; total fat 9g; carbohydrates 20g; fiber 1g; protein 11g.

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